Rich culture, delicious food and stories from Afghanistan

06/19/2014

LUSCIOUS LAYERED AFGHAN EGGPLANT - BORANI BANJAN

By Katie

Happy Ramazan to Muslims around the world who will be fasting to observe the Holy Month of Ramazan.

It occurred to me how fully indoctrinated I am into Afghan cookery when I went to look “eggplant” up in the index of a food reference the other day and flipped instinctively to the B’s. When I couldn’t find “banjan”, the Afghan word for eggplant, it hit me that I was in deep. My intention was to get back up for my belief that salting and draining eggplant before cooking is unnecessary. I’m always looking for shortcuts. The Los Angeles Times Food Editor Russ Parsons says not necessary unless you are planning to fry it. Alice Waters of Chez Panisse fame suggests salting only if the eggplant is overripe.

This points to the notion that there are always two ways to skin a cat, or in this case, an eggplant. Borani Banjan, this Afghan eggplant dish, is case in point. Most folks fry the eggplant before baking it. Some versions are very spicy, some are heavily sauced, others barely so. Humaira and I have been messing around with Borani Banjan for a while. This version is adapted from a recipe Humaira’s sister Zohra gave to us. It’s a keeper.

Zohra likes to use the long, slender Chinese variety of eggplant. She finds them more reliably good than other types. You can use any variety you like, just look for eggplants that are firm and use them right away, or store them someplace cool, not cold. According to Alice Waters, long storage at cold temperatures can lead to bitterness. And I believe everything Alice says.

This is a luscious, rustic dish using summer’s best ingredients. As the eggplant and tomato bake all the flavors and textures melt together. When it’s done, the whole thing is covered with garlic-spiked yogurt and served with flat bread for scooping up all the last bits of deliciousness. Next time I plan to turn the elegance factor up a notch by baking these in individual crocks and setting them out as single-serving side dishes. Enjoy.

Luscious Layered Afghan Eggplant

Borani Banjan

4 medium size Chinese eggplants (or 2 medium Italian eggplants)

2 tbsp. olive oil, divided

1 1/2 tsp. Kosher salt , divided

3 medium tomatoes, cut in 1/3-inch thick slices

8 medium cloves garlic, minced

1 tsp. ground turmeric

1 tsp. ground curry powder

1 tsp. paprika

½ tsp. ground black pepper

2 1/2 tablespoons tomato paste

1 ½ cup chicken broth

1 cup chopped fresh cilantro

1 cup Greek-style yogurt

1 tsp. garlic salt

Set the oven to broil.

Slice off the ends of the eggplants and cut them in half lengthwise. Cut each halve crosswise in 1/3-inch thick slices. Arrange the eggplant slices on two baking sheets, drizzle with 1 tbsp. of the olive oil and sprinkle with ½ tsp. of the salt. Set the baking sheets under the broiler and cook for a few minutes on each side until they brown lightly. Remove from oven and turn the heat down to 375 degrees.

Heat the remaining tablespoon of olive oil in a medium pan and sauté the garlic over medium heat for about 2 minutes. Don’t let it brown. Add the remaining 1 tsp. salt, turmeric, curry, paprika, pepper, and tomato paste. Stir this mixture together and cook for another minute. Add the chicken broth to the pan, stir, and turn the heat to high. When the liquid boils, turn it down and let it simmer for 5 minutes, stirring regularly.

Pour 1/3 of the liquid into a 9x12-inch baking dish (a little smaller is fine too) and spread it across the bottom. Arrange half the eggplant on top of the sauce. Sprinkle half the cilantro over the eggplant and then layer half the tomato slices evenly on the eggplant. Pour on another third of the sauce. Repeat the layering with the remaining eggplant, cilantro, and tomatoes. Finish the dish by drizzling the last of the sauce over the vegetables, making sure to coat all of the pieces.

Cover the dish tightly with aluminum foil and place it in the oven for 40 minutes. Remove the foil and cook another 5 minutes

Mix together the Greek yogurt and garlic salt. Pour the yogurt sauce over the eggplant and serve with pita or nan bread.

16 Comments

Hi Masako,
I am afraid we'll be at the mercy of Swiss restaurants. Maybe I'll carry a little bottle of Paprika and hot sauce with me. My children are looking forward to the cheese and chocolate.

We can't ask for much more can we? I believe the food in the Berg Hauses are hearty and tastes delicious at the end of a day of hiking in the Alps. I've been to Switzerland before, and I find your country immensely beautiful.

Wish you a great time and good hiking weather in Switzerland: I hope you are visiting friends in between, as most restaurants here, for anyone who can cook well, aren't really worth the high price, except for regional specialities from "exotic" regions in the south-east… but Austria is another story!

Hi Masako,
Yes, how much you blend does affect the final look. I did this creamy since it's a nice consistency for a dip. My husband, my daughters and I are going to Switzerland on July. We are going to Bern, Zermatt, hiking three nights in Valais region and then ending our time in Zurich before we head to Austria. Thanks for the link to the restaurant.

Hi Masako, there is a large population of Afghans living in Germany so I am not surprised you were able to find great Afghan food in Munich. What's the name of the restaurant? I would love to add it to my list of restaurants. I have a recipe for Laghataq, which is very delicious, easy and exactly what you are looking for. Let me know if you like it.

In the past three weeks I've received several eggplants in by CSA box. I've run out of idea of what to do with them. I must admit, I am addicted to paprika. It seems to go with everything, doesn't it? Yes, please adjust the recipe to your vegan diet. I love it when people make the recipes their own. Happy cooking.

eggplants are not quite "in season" here in New Jersey -- but we sure get some yummy varieties from the Farmers' Markets later in the Summer :) -- in the meantime, i will keep my eyes peeled for decent eggplants in the local markets -- i really want to try this, and yes! i shall definitely let you all know how it goes!

i also forgot to mention that because i am vegan, i would make some minor adjustments (make vegetable broth instead of chicken, use almond or soy yogurt) (yup it was late at night! HUNGRY but SLEEPY when i commented!)

i too am curious as to what types of curries and other spices you use and could recommend? (for example, i am Hungarian, so the Szeged Paprika goes in EVERYTHING, ha ha! :) )

oh . . . my . . . goodness!!!!
it is close to midnight here, but this sounds SO yummy and amazing i want to run out and get all the ingredients and start cooking it all up right now! :)
THANK YOU SO MUCH for sharing this, Humaira, and Katie too!

Hi Humaira- I'm so glad I found your blog! I will be making the chicken lawang this week for my fiance (that's his favorite thing to order at Kabul Afghan). My favorite is the KORMA CHALLAW BADENJAH. I wonder if you would have a recipe to share in the future? I haven't been able to find anything online and would love to make this at home. Thank you, Lan

Hi - I was just wondering what kind of curry you use? In this recipe & in the cauliflower curry recipe too? It seems there are a lot of varieties out there & I was wondering if there certain ones that are more Afghani style than Indian style? I'm so glad to have found your blog - I've been looking to replicate some of the yummy Afghani dishes I've been lucky to be introduced to at some of the Fremont Afghani restaurants and really had no idea how to go about it. I look forward to trying your recipes!